1. Put the flour in a large mixing bowl and add the salt to one side and the yeast to the other.
2. Rub in the butter and add around 120ml water into the flour and bring the dough together, adding a little more water if needed. It should be slightly sticky.
3. Knead the dough on a lightly floured surface or in a stand mixer for 5 minutes or until the dough is soft and elastic.
4. Transfer to a bowl and loosely cover with clingfilm. Leave in a warm place to rise for around 1-2 hours, or until doubled in size.
5. Knock back the dough by kneading it again for 1 minute, and start adding in the olives, cheddar and chilli flakes, a little at a time. Keep moving the dough around adding the flavours bit by bit until then are evenly distributed.
6. Line a baking sheet with parchment paper and start making the bread rolls. Divide the dough into 8 equal pieces. Roll them round in your hand and place the first one in the centre of the parchment. Place the rest around it, like the image, keeping a little space in between each piece. Cover loosely with cling film and leave to rise for around a hour. They will double in size and come together.
7. In the meantime preheat the oven to 220°C fan assisted. Sprinkle a little water over the bread rolls before dusting with a little flour.
8. Bake in the oven for 15 minutes until risen and golden brown. You know they're ready when they sound hollow once you tap the base. Allow to cool on a wire rack and serve warm.